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Friday, 13 March 2015

Spinach Stem & Coriander Stem Stir Fry


          An unusual dish made with spinach stems and coriander steams which are generally discarded. These stems have the most nutrients and so can be used to make this simple stir fry to go as a side dish with your chapattis or rice.

          This is a vegetarian version where I made use of some fried vadi / mangodi (dried lentil dumplings) to give some crunch to this dish. I have already posted the non-veg. version with prawns. In whatever method it is cooked, they simply tastes awesome and delicious.





  • 1 cup spinach stem, finely chopped
  • 1/2 cup coriander stem, finely chopped
  • 2 tbsp. oil
  • 1/2 tsp. kalonji (nigella seeds)
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1-2 fresh red / green chilies, chopped
  • 1 tsp. sesame seeds
  • 2 tbsp. coriander leaves, chopped
  • 7-8 vadi / mangodi (dried lentil dumplings)




          Heat 1 tbsp. oil and fry the vadi till golden brown. Drain and when cool, crush them coarsely and keep aside. Heat the remaining oil and saute the kalonji for a few seconds.

          Add the chopped garlic and saute till it changes colour. Now add the chopped stems, salt, turmeric powder, chilies and sesame seeds.

         Saute on low flame for 5-6 minutes till done. Add the coriander leaves and the crushed vadi and mix well. Serve as a side dish with either rice or chapattis.














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